Peach Pie Filling

Clear jel is a modified food starch (powdered form) that will not break down in high heat during processing. don't substitute!! clear jell is well worth the effort, it leaves a cleaner and thicker filling that is simply delicious. kitchencraft (1-800-776-0575) in waterville, ia sells it by the 1# ($3.25 + s&h) or 5# bags. also sold by bakers catalog (king arthur flour) and also at http://www.homecanningsupply.com/. oh, now that about does it, amazon.com even sells the stuff!!

Steps

Wash peaches or nectarines , peel peaches and cut fruit into 1 / 2 inch slices.

To prevent darkening , place fruit in ascorbic acid solution.

Drain well.

Measure 24 cups fruit.

Set aside.

In a 8-quart dutch oven or pot heat about 6 cups water to boiling.

Add 6 cups peach slices.

Return to boiling.

Boil for 1 minute.

Using a slotted spoon , transfer peaches to a large bowl.

Cover.

Repeat with remaining fruit , 6 cups at a time.

Drain water from the pot.

In same pot combine sugar , clear jell , cinnamon and nutmeg and stir in the 4 1 / 2 cups water.

Cook over medium-high heat , stirring constantly , until mixture thickens and begins to boil.

Add the lemon juice.

Boil 1 minute , stirring constantly.

Stir in the almond extract.

Immediately add fruit , stirring gently to coat.

Heat for three minutes.

Spoon hot fruit mixture into hot , clean , sterile quart size canning jars , leaving 1-inch headspace.

Remove air bubbles , wipe jar rims , and adjust lids.

Process fill.

Ingredients

peaches, sugar, clear jel, ground cinnamon, ground nutmeg, lemon juice, almond extract